تاثیر لیپاز و پروتیاز میکروبی در تسریع توسعه عطر و طعم پنیر فتای ایرانی فراپالایش

Uf cheese ripens more slowly than the traditional cheeses, because of high contents of whey proteins. the addition of enzymes has been recommended by some corporations to accelerate the ripening of uf cheeses, but it has not yet been included for the production of iranian uf feta cheese. the influence of microbial protease and lipase on the acceleration of flavor development of ultra-filtered feta cheese was assessed. enzymes of lactococcus plantarum extracted via ultrasound as protease and rizomoccur mehei lipase was used as lipase. enzymes were added to cheese samples in two different concentrations: 0.12 g/lit and 0.24 g/lit of lipase and 2.5 ml/lit and 5 ml/lit protease. physicochemical properties of samples were analyzed in days 15, 30, 45 and 60 of cheese ripening. evaluation of proteolysis process was performed by measuring percentage of soluble nitrogen at ph=4.6 and urea polyacrylamide gel electrophoresis. the results showed that in all samples, ripening time and enzyme concentration significantly (p < 0.05) increased the acidity, dry matter, lipolysis index and soluble nitrogen percentage at ph=4.6. these findings proved the effect of applied enzymes in lipolysis and proteolysis process. descriptive sensory analysis based on cheese flavor intensity that was performed with ten panelists, showed that control samples had the highest total score.